Holiday Turkey Dressing Recipe

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Holiday Turkey Dressing

Miriam Bucholtz


This was a staple at our Thanksgiving and Christmas dinners when I was growing up, and we ended up getting even more of it when we went to NJ to visit my mother's family a few days later.

And it's yet another recipe from somewhere back in my father's tribe. It was a lot easier to prepare when the giblets were all there, even when you bought the turkey or chicken.

The cook time varies with the size of the bird being stuffed.

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20 Min


5 Hr


turkey or chicken liver
6 - 12 slice
One or Two large
eggs, separated
Several sprig(s)
fresh parlsely, snipped
1/2 c
water or milk to moisten bread
salt & pepper
One Tbsp
butter, broken into pieces

Directions Step-By-Step

Pulp the liver. I still use a hand food chopper, like my mother did. Place bread slices into a bowl, and pour milk or water onto them. Set both aside.
Mix egg yolks, spices, parsely, and butter thoroughly. Add the liver and mix again. Wring out the bread slices, pull them apart, and add to the mixture and blend in.
Whip egg whites until stiff. Fold into liver mixture. If mixture is too moist (it should be wet, but not runny), add small pieces of dry bread and fold in.
Place this mixture between the loosened skin and the meat of the breast. Secure skin flap so that stuffing does not ooze out before it cooks.

About this Recipe

Course/Dish: Other Side Dishes
Other Tag: Quick & Easy
Hashtags: #holiday, #liver, #Suffing